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Every spring since 2015 the 10th grade Grasso Tech Culinary Arts students compete in a Chopp-ED competition modeled after the popular TV show. It is a comprehensive challenge that serves as an excellent "graduation" activity. You may be thinking "Wait...they are only sophomores". True, but here at school the ascension from underclassman statues to upperclassman is a big one because the students transition for the last 2 years of their high school education to the more public facing "restaurant" side of the kitchen where the stakes are higher and the responsibility greater. Plus, they spend their first two years with me, Chef Beplat, as their primary instructor and at the beginning of 11th grade they will predominantly be educated under the direction of Department Head Chef Jones. It is a great way to celebrate all of the hard work they have put in!
Every spring since 2015 the 10th grade Grasso Tech Culinary Arts students compete in a Chopp-ED competition modeled after the popular TV show. It is a comprehensive challenge that serves as an excellent "graduation" activity. You may be thinking "Wait...they are only sophomores". True, but here at school the ascension from underclassman statues to upperclassman is a big one because the students transition for the last 2 years of their high school education to the more public facing "restaurant" side of the kitchen where the stakes are higher and the responsibility greater. Plus, they spend their first two years with me, Chef Beplat, as their primary instructor and at the beginning of 11th grade they will predominantly be educated under the direction of Department Head Chef Jones. It is a great way to celebrate all of the hard work they have put in!
Though certain elements of the competition change slightly from year to year, the overall structure remains pretty much the same. The competitors are judged "blindly" by Chef Jones. He does not know who created any of the dishes prior to judgement.
Though certain elements of the competition change slightly from year to year, the overall structure remains pretty much the same. The competitors are judged "blindly" by Chef Jones. He does not know who created any of the dishes prior to judgement.
Round 1: Knife Skills
Round 1: Knife Skills
Typically, all students will have 10 minutes to produce at least 1/2 C of carrots cut into a small dice. Consistency, accuracy, and utilization all factor into the decision. The top 8 examples move on to the next round.
Typically, all students will have 10 minutes to produce at least 1/2 C of carrots cut into a small dice. Consistency, accuracy, and utilization all factor into the decision. The top 8 examples move on to the next round.
Round 2 - Quarterfinals: Chicken
Round 2 - Quarterfinals: Chicken
In this round students are usually given a piece of chicken, a mystery vegetable, and are directed to include a cooked grain in their dish. Most anything else that we have in the kitchen is available to use. Students determine the method they want to utilize when cooking (roasting, grilling, sautéing, frying, etc.) and the grain (rice, polenta, barley, etc.) in addition to developing their seasoning profile. Taste in this round is of primary importance!
In this round students are usually given a piece of chicken, a mystery vegetable, and are directed to include a cooked grain in their dish. Most anything else that we have in the kitchen is available to use. Students determine the method they want to utilize when cooking (roasting, grilling, sautéing, frying, etc.) and the grain (rice, polenta, barley, etc.) in addition to developing their seasoning profile. Taste in this round is of primary importance!
The 8 students are split into 2 groups of 4 and they compete on 2 separate days. Typically they are given about 2 hours to work on their dish. The top 2 from each round move on to the semi-finals.
The 8 students are split into 2 groups of 4 and they compete on 2 separate days. Typically they are given about 2 hours to work on their dish. The top 2 from each round move on to the semi-finals.
Round 3 - Semifinals: Open
Round 3 - Semifinals: Open
In the past I have challenged students with beef or pork in a similar style to the quarterfinals. One year I challenged them to create the best plate of pasta. This year was a soup challenge and I gave them an additional hour to prep their mise en place the day before. In any case they are given notice of what the challenge will be so they can mentally prepare. The top 2 move on to the finals.
In the past I have challenged students with beef or pork in a similar style to the quarterfinals. One year I challenged them to create the best plate of pasta. This year was a soup challenge and I gave them an additional hour to prep their mise en place the day before. In any case they are given notice of what the challenge will be so they can mentally prepare. The top 2 move on to the finals.
Round 4 - Finals: Plated Dessert
Round 4 - Finals: Plated Dessert
For the finals, the last two students are allowed to choose (with their consent of course) a student sous chef (one of their classmates) to work with. They are given a little extra time and must come up with a plated dessert, something that you might order in a restaurant. They are given a little extra time, about 3 hours. The best overall dessert is declared the winner!
For the finals, the last two students are allowed to choose (with their consent of course) a student sous chef (one of their classmates) to work with. They are given a little extra time and must come up with a plated dessert, something that you might order in a restaurant. They are given a little extra time, about 3 hours. The best overall dessert is declared the winner!
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